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Brussels Sprouts with Orange, Ginger, and Walnuts
Serves 4
Forest meets field in this hearty, and flavourful, dish of Brussels sprouts that’s perfect for winter weather. Loaded with zingy freshly grated ginger; kissed with sweet orange; and finished with a delicious topping of sweet, toasted walnuts and tart, dried cranberries.
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Ingredients
- 1/2 cup (125 mL) shelled walnut halves
- 1 tsp (5 mL) maple syrup
- 1/4 tsp (1 mL) cinnamon
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) grated gingerroot
- 3 garlic cloves, finely sliced
- 1/4 cup (60 mL) finely chopped shallot
- 14 oz (396 g) Brussels sprouts, trimmed and quartered
- 1/4 cup (60 mL) orange juice
- 1 tsp (5 mL) orange zest
- 1 Tbsp (15 mL) Dijon mustard
- 1/4 cup (60 mL) water
- 1 Tbsp (15 mL) dried cranberries
Directions
01
In medium skillet over low heat, toast walnuts, stirring constantly, for 3 to 5 minutes, or until just golden. Remove from heat, add maple syrup and cinnamon to walnuts, stir vigorously, and remove to a plate to cool.
02
Clean pan and add olive oil, ginger, garlic, and shallot. Sauté over medium-low heat for about 5 minutes, or until soft. Add Brussels sprouts and stir to combine, then raise heat to medium and sauté for 1 to 2 more minutes. Add orange juice, orange zest, and mustard and stir to combine. Add water and allow to simmer for 5 to 10 minutes, or until sprouts are tender but still have a bit of a bite. Add reserved walnuts and cranberries. Toss to combine and transfer to serving bowl or plate.
